Everyone’s tastes change over time, and mine have been no different. Ten years ago I drank cider (hard cider for the Americans in the audience), drank only “ordinary” tea, and if I was inclined toward chocolate at all, preferred a sweet milk chocolate, most like Cadbury’s or thereabouts. I was only starting to distinguish between different wines, and it hadn’t really occurred to me that you could taste other differences. Continue reading »

I’m not sure how the Irish Stew came to be labelled with “Irish”. At home, it was just stew, and it rather confused me later on to find references to it by nationality, as though stews elsewhere were different. Stew is also a winter sort of a dish, or at least autumn, but it’s a chilly, foggy day in June here, and so it’s springing to mind. Winter dishes, from my point of view, are the ones that leave you feeling warm. Continue reading »

Gulfstream Restaurant
Inchydoney Island Lodge & Spa, Clonakilty, West CorkT:+353(0)23 33143 F:+353(0)23 35229 E:reservations@inchydoneyisland.com
usually at hotel restaurants, the food tends to be a bit mediocre. and the vegetarian options uninspired and full of mushrooms. allow me to present an exception.
we had agreed that we would check out the restaurant. Continue reading »

nutmeg14a french church streetcorkph. + 353 21 427 6457
i’ve been meaning to go here for ages, and today since wild ways was closed, we thought we’d try something new.
they have a lunch menu until about 6, so that suited us fine, as the prices were significantly lower than for dinner (about 12€ for a main at lunch and around 22€ for dinner).
the restaurant boasts organic and local produce and i think you can tell. elaine and nicola had the fish and chips and i had the falafel. Continue reading »

Scribes, Listowel, Co Kerry. This is a nice little coffee shop / restaurant, a minutes walk from the square in Listowel. It only opened a few weeks ago, just in time for the summer trade, and for the writers festival. I went in quite a few times, the wraps were all good, they’re not just thrown together as in other places, but some one seems to have put a little effort in to making them I also tried the burger another day, which was very good. Continue reading »

Published June 4th, 2007

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This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.

This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake

The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.

The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.

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